There’s nothing quite like the flavor of authentic Mexican street corn — smoky, sweet, tangy, and creamy all at once. But instead of eating it off the cob, I love turning it into a fresh, easy-to-serve salad. This Mexican street corn salad has become one of my favorite side dishes for barbecues, potlucks, and taco nights. It’s bright, bold, and packed with flavor in every bite.
The first time I made this was for a summer cookout, and it disappeared before anything else. The combination of roasted corn, creamy dressing, fresh lime, and crumbled cheese is just irresistible. It’s one of those recipes that feels casual enough for backyard grilling but special enough to bring to a party.
Why I Love This Mexican Street Corn Salad
- All the flavors of classic elote without the mess.
- Smoky, sweet, creamy, and tangy — every bite is balanced and bold.
- Quick and easy to make with simple ingredients.
- Perfect for barbecues, taco nights, potlucks, or as a fresh summer side.
- Pairs well with just about anything from grilled meats to tacos.
Ingredients You’ll Need
(Serves 6–8 | Prep Time: 10 minutes | Cook Time: 10 minutes)
- 4 cups corn (fresh, canned, or frozen — if fresh, grill or roast first for best flavor)
- 2 tablespoons butter (if sautéing corn)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon garlic powder
- Juice of 1 lime
- 1/2 teaspoon chili powder (more if you like spice)
- 1/2 teaspoon smoked paprika
- 1/3 cup crumbled Cotija cheese (or feta if you can’t find Cotija)
- 1/4 cup fresh cilantro, chopped
- Salt and pepper, to taste
Optional toppings: diced jalapeños, hot sauce, sliced green onions, or extra cheese for garnish.
How I Make Mexican Street Corn Salad (Step-by-Step)
- Prepare the Corn
If using fresh corn, I grill or roast the cobs until they’re slightly charred, then cut the kernels off. If using frozen corn, I sauté it in a skillet with butter until lightly browned. Even canned corn works in a pinch — just drain well and toast it in a skillet for that roasted flavor. - Make the Dressing
In a large bowl, I whisk together the mayonnaise, sour cream, garlic powder, lime juice, chili powder, smoked paprika, salt, and pepper. - Toss Everything Together
I add the warm corn to the bowl and toss it gently to coat all the kernels in the creamy, tangy dressing. - Add the Cheese and Cilantro
I fold in the crumbled Cotija cheese and freshly chopped cilantro, reserving a little of each for garnish. - Serve and Enjoy
I transfer the salad to a serving bowl and top it with the remaining cheese, cilantro, and a dusting of chili powder. Sometimes I add sliced jalapeños for heat or a drizzle of hot sauce for extra zing.
My Tips for the Best Mexican Corn Salad
- Char the corn if you can — it brings out a smoky sweetness that makes the salad stand out.
- Adjust the lime juice to your taste — more for tanginess, less if you want it subtle.
- Don’t skimp on the Cotija cheese; it adds that salty bite that ties it all together.
- Serve it warm or cold — it’s delicious either way.
Fun Variations I’ve Tried
- Adding diced avocado for creaminess.
- Mixing in black beans for a heartier side dish.
- Using grilled poblano peppers for a smoky, peppery twist.
- Topping with crushed tortilla chips for crunch just before serving.
What I Serve with This Corn Salad
- Grilled chicken, steak, or shrimp.
- Tacos of all kinds — carnitas, fish, or veggie.
- Pulled pork sandwiches or burgers for a bright, fresh side.
- Alongside rice and beans for a full Mexican-inspired meal.
Frequently Asked Questions
Q: Can I make this salad ahead of time?
A: Yes! You can make it up to one day in advance. Just store it in the fridge and toss again before serving.
Q: Can I make it dairy-free?
A: You can substitute vegan mayo and sour cream, and use a plant-based cheese crumble or skip the cheese altogether.
Q: Is it spicy?
A: It has a mild kick from the chili powder, but you can adjust the heat by adding or omitting jalapeños and hot sauce.
Q: How long will leftovers last?
A: Stored in an airtight container, leftovers will keep in the fridge for 3–4 days.
Why You Need to Make This Mexican Street Corn Salad
This salad is one of those recipes that’s simple, flavorful, and guaranteed to get compliments every time. It’s perfect for summer gatherings, family dinners, and backyard barbecues, and it pairs well with just about anything. Whether you serve it warm or chilled, this Mexican street corn salad delivers all the bold, bright flavors I love — and I promise it’ll become a favorite on your table too.
I hope you try it soon and make it part of your summer recipe rotation. And if you come up with fun add-ins or variations, I’d love to hear about them!
My Go-To Mexican Corn Salad That Tastes Like Summer in a Bowl
Ingredients
- 4 cups mayonnaise
- 4 cups sour cream
- 2 teaspoons garlic powder
- 2 teaspoons chili powder (more if you like spice)
- 2 teaspoons smoked paprika
- 3 cups crumbled Cotija cheese (or feta if you can’t find Cotija)
- 4 cups fresh cilantro, chopped
- 8 cups corn kernels (fresh or frozen, cooked)
- 1 lime, juiced
- Salt, to taste
Instructions
- In a large bowl, combine the mayonnaise, sour cream, garlic powder, chili powder, smoked paprika, lime juice, and salt. Mix well until smooth.
- Add the corn kernels and crumbled cheese to the bowl. Gently fold in the corn and cheese until evenly coated with the dressing.
- Stir in the chopped cilantro, adjusting seasoning with more salt and lime juice if necessary.
- Chill in the refrigerator for at least 30 minutes to let the flavors meld.
- Serve chilled as a side dish at barbecues, potlucks, or taco nights.
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